I’m on a roll! I was doing the tech for live streaming with the USA team (for my day job) less than an hour ago while this WW2 recipe for “Carrot & Potato Hotpot” was baking in the oven. I could smell the delights wafting up the stairs into my office while our ISO experts at IMSM were talking about energy efficiency and carbon footprints while my oven was blasting away at 220 centigrade for just two little pies (I did chuck something in for my daughter too). Yes I did feel a tad guilty (makes mental note to do better next time).
This dish needed more seasoning than I gave it and fresh herbs wouldn’t have gone amiss. My fault really but I wanted to taste authenticity and transport my mind and my senses back to a 40’s kitchen during WW2. I followed the recipe to a tee and of course it was a little bland.
I’m time poor right now so the recipe below is a clipping from a WW2 recipe book. I would suggest to add more salt and pepper than the recipe calls for and bung some other condiments in for good measure. Enjoy! C xxx
PS: Just a heads up to make it clear I am normally not so energy inefficient! This was an authentic recreation of a WW2 recipe (the pies took 45 minutes as I divided into two small dishes). I have a slow cooker, a bread maker, a microwave which I normally use. Please don’t worry!!! 🙂 xxxx C